Best Homemade Scalloped Potatoes Recipe
This Best Homemade Scalloped Potatoes recipe features thinly sliced Yukon Gold or Russet potatoes baked in a creamy cheese sauce made with milk, heavy cream, garlic, and sharp cheddar cheese. The dish is enriched with Parmesan and subtly spiced with nutmeg, offering a comforting and elegant side that’s perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp ground nutmeg (optional)
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven & Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
- Make the Cream Sauce: Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the flour and cook for 1-2 minutes until it turns golden, removing any raw flour taste. Slowly whisk in the whole milk and heavy cream, stirring continuously to avoid lumps. Season the sauce with salt, pepper, and nutmeg if using. Continue cooking for 3-5 minutes until the sauce thickens slightly. Remove from heat and stir in 1 cup of shredded sharp cheddar cheese until melted and smooth.
- Layer the Potatoes: Arrange half of the thinly sliced potatoes in the prepared baking dish in an even layer. Pour half of the cream sauce over the potatoes, spreading it evenly. Sprinkle half of the grated Parmesan cheese on top. Repeat with the remaining potatoes, cream sauce, and Parmesan cheese, creating a second layer. Finally, top the dish with the remaining ½ cup of shredded cheddar cheese.
- Bake Until Golden & Bubbly: Cover the baking dish tightly with foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 20-25 minutes until the top is golden brown and the sauce is bubbly around the edges.
- Rest, Garnish & Serve: Let the scalloped potatoes rest for 10 minutes after baking to thicken slightly and make serving easier. Garnish with chopped fresh parsley if desired, then serve warm as a delicious side dish.
Notes
- Use Yukon Gold potatoes for a buttery flavor or Russet potatoes for a fluffier texture.
- Make sure to slice potatoes uniformly thin to ensure even cooking.
- For a richer sauce, you can substitute some of the milk with cream, but keep the liquid ratio consistent.
- Covering the dish with foil during the first part of baking helps prevent the top from drying out.
- Letting the dish rest before serving allows the sauce to thicken and flavors to meld.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free equivalent.
Keywords: scalloped potatoes, homemade scalloped potatoes, cheesy potatoes, creamy potatoes, baked potato casserole, Yukon Gold potatoes, comfort food, holiday side dish
